"According to coffee experts, the microfoam is one of the most important aspects of a good cafe latte. It helps create the smooth, creamy texture the drink is known for, and it balances the flavors and intensity of the espresso. A latte should typically have a thin layer of foam, about ½ centimeter. This gives the drink its distinct look and mouthfeel, and it separates it from its much frothier cousin, the cappuccino."
"Not only do baristas hate making foamless lattes because they believe it impacts the coffee, but they're also difficult to make. To heat milk using a coffee machine, you need to steam it, which introduces air. As the milk heats up, the proteins inside it unwind and wrap around the air bubbles, creating foam. Baristas know how to create more or less foam depending on their needs, but it's hard to avoid it completely."
Starbucks baristas manage many customer customizations and frequent special requests. Many customers ask for lattes with no foam, which baristas find frustrating because microfoam contributes crucial texture and flavor balance. A proper latte normally carries a thin foam layer of about ½ centimeter that creates smoothness, mouthfeel, and visual distinction from a cappuccino. Steaming milk inevitably introduces air as milk proteins form around bubbles, producing foam. Baristas can vary foam levels through technique, but eliminating foam entirely is challenging and can affect drink quality. Occasional over-foamed lattes create misconceptions about appropriate foam amounts.
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